Bars - Chocolate Chip Pumpkin (Grain-free, Dairy-free)


Prep Time

5 min

Prep Notes


They’re flourless, oil-free, and sweetened with medjool dates and banana, how cool is that?  I still find myself in awe of how quick and easy it is to make delicious, healthy treats from a handful of real food ingredients.


These chocolate chip pumpkin bars are naturally gluten-free, dairy-free, grain-free, and paleo. Vegans, omit the egg and use one full banana, rather than just a half as the recipe calls for below – it’s super moist and delicious!

Cooking Time

20-35 min

Yields

16

Ingredients


              ¾ cup of unsalted cashew butter - or use another nut butter of your choosing

             9 large,soft medjool dates* - I have subbed with raisin paste successfully

             2 tsp vanilla extract

             1.5 tsp pumpkin pie spice

             1.5 tsp cinnamon

             1 tsp baking soda

             ¼ tsp salt

             ½ spotted banana

             1 egg**

             ½ cup pumpkin puree

             Heaping ⅓ cup chocolate chips***


Directions


  1. Preheat oven to 375.
  2. Combine all ingredients, except for the chocolate chips, in a food processor.
  3. Process for about 30 – 60 seconds until the batter is just mixed together and then wipe down the sides.
  4. Process again until the batter is smooth.
  5. Once combined well, add in the heaping ⅓ cup of chocolate chips and stir.
  6. Pour into a parchment paper-lined**** 8x8 glass baking pan. Smooth into an even layer.
  7. Bake for 30 - 35 minutes*****, or until slightly browned on top and a fork comes out clean.
  8. Let cool for 20 – 25 minutes.

Notes


*Make sure to use large, soft, plump, moist medjool dates or the batter won’t come together as well or be as sweet. 

** Vegan? Leave out the egg and use 1 full banana, rather than just a half. The bars will not turn out as fluffy, but they’ll still taste delicious!

***Not into chocolate chips? Try walnuts or pecans or stay tuned for my Pumpkin breakfast bars coming later this month.

****I line my baking pans with parchment paper so I don't have to use any spray, but do what works best for you.

*****I take them out at 30 minutes because my family likes them better as super moist, but if you like them best with a chewier edge, leave in for a few more minutes.


Also, these are just sweet enough, especially with the chocolate chips, to be considered dessert, but I also eat them for breakfast and snacks. Sweetening with medjool dates gives them a subtly-sweet taste, but doesn’t make them too rich, so they’re a versatile little bar. YUM. Enjoy!